Sous Vide Boneless Pork Chops Recipe from (Sip Bite Go)

You will fall in love with how tender and juicy the pork chops are. Serve the chops with the tangy Carolina Yellow Mustard BBQ Sauce.

Prep Time15mins

Cook Time2hrs40mins

Total Time2hrs55mins

Course: Main Course, Main Dish

Cuisine: American

Keyword: Comfort food, Pork

Servings: 2people

Ingredients

Sous Vide Boneless Pork Chops

2pork chopsboneless (about 1.5" thick)

1tbspgarlicchopped

salt

pepper

10sprigscilantro

1tbspolive oil

1tbspchiveschopped (optional for garnish)

Carolina Yellow Mustard BBQ Sauce

1/2cupyellow mustard

2tbspbutter

1/2 cupbrown sugar

1tbsp honey

1/4cup apple cider vinegar

2tbspwater

1tspchili powdermedium heat

1tspchipotleground

1/4tspblack pepperground

1/4 tsponion powder

1/4tspgarlic salt

Instructions

Sous Vide Boneless Pork Chop

Set sous vide machine to 140 degrees F.

Season pork chops with garlic, salt and pepper. Place pork chops in a sous vide bag and top with fresh cilantro. Make sure pork chops are not touching each other. Vacuum seal bag.

Sous vide pork chops for 1-4 hours. Just pick a time in between that range that works best for you, and your chops will come out just fine. They will be fully cooked with the desired texture when cooked anywhere in this range. The pork chops made in this recipe were cooked for 2.5 hours. Add an extra hour to the sous vide if cooking from frozen.

Remove the pork chops from the bag when they are done cooking in the sous vide bath. Discard the herbs and pat dry.

To finish the pork chops in a cast iron pan, add olive oil in a large cast iron skillet. Cook over medium-high heat. Add the pork chops to the skillet and sear for 30-60 seconds, a golden brown crust will appear on the meat. Let the chops sit 5-10 minutes before cutting and serving with the with the warm BBQ sauce.

Carolina Yellow Mustard BBQ Sauce

In a saucepan on medium heat, melt butter. Add yellow mustard and stir to combine. Reduce the heat to medium-low and add the remaining ingredients. Simmer, stirring regularly, for 15 minutes.